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Vegan Horseradish Cashew Cream

Soak the cashews long before you start this delicious vegan substitute for sour cream. You can make it 2 days in advance and stored, covered, in the refrigerator. Use it to top latkes, holiday roasts, and baked potatoes.
Servings 1 cup

Ingredients

  • 1 cup raw cashews soaked for at least 5 hours or overnight and drained
  • 1/4 cup prepared horseradish
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lemon juice

Instructions

  1. Place the cashews, horseradish, salt, lemon juice and 1/4 cup water in a blender or food processor. Blend on high until the mixture is very smooth, adding more water, one tablespoon at a time, until the mixture is a creamy, spoonable consistency.